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| Posted: Wed May 21st, 2014 07:59 pm |
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1st Post |
Vargr
Vargr
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This was Vargr's first try at Jambalaya. Wuff was visiting his CA friends, and the bunny wanted to try it, made with some of the leftover "Fast and Fabulous Ribs" we'd made for a weekend "Pre-Memorial Day" BBQ at Boojum's house.
So wuff went prowling through the internet, looking for ideas. Vargr picked from several, adding ingredients that sounded good to the wuffy. The primary inspiration came from "Bubba's Jambalaya", but as wuff found, there is no one "right" way to make this dish. Really, it's "whatever you have, goes into the pot". And this recipe has added goodies from other recipes, plus it was modified to take into account the items in Boojum's refrigerator and pantry.
What resulted had layers of flavors, from the kick of Andouilli sausage, to a touch of sweetness from the KC sauce on the BBQ's pork ribs, to the rich and smokey underpinnings of applewood smoked bacon. Beef and chicken broth bring their own unique savory flavors. Canned chicken adds body that soaks up the Cajun flavors of the broth.
For a first try, this was a WONDERFUL success! Both bunny and wuffy pigged out on the results. Note: This makes a huge pot of goodness. Enough for 2 VERY hungry furs, with at least 2+ quarts left over to take to work later. You'll easily be able to feed 6 or more from this recipe.
As written, this has a nice spicy Cajun "kick", but not too much heat. Wouldn't even qualify as "1 alarm" chili, but does leave a nice touch of warmth in the mouth and throat. You can certainly kick this up with more cayenne and hot sauce, or just let your guests add those "to taste" with bottles of hot sauce on the table.
This recipe is slightly modified from what wuffy made, based on suggestions from Booj after the tasting. The original amount of rice has been reduced from 2.5 cups to 2 cups, and another can of diced tomatoes has been added for even more tomato flavor.
Vargr's Jambalaya
Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery (2 large stalks)
1 red (or green) bell pepper, seeded and chopped
1 large onion, chopped
1 Large Country-style boneless BBQ rib, sliced into 1/8 inch thick slices (~ 3/4 lb)
1 Lg can chunked chicken breast
1 Package (1 pound) Cajun style Andouilli sausage, sliced into 1/4 inch thick slices
2 (14.5 ounce) cans "Italian style" diced tomatoes w/garlic and herbs, with liquid
1 (14.5 ounce) can "Fire Roasted" diced tomatoes, with liquid
1 cups beef broth
1 14.5 oz Can beef broth
1 14.5 oz Can chicken broth
1 teaspoon dried thyme
1 Tablespoon Cajun seasoning
1 Tablespoon granulated garlic powder
1 Tablespoon Hot smoked Paprika
1/2 teaspoon Cayenne pepper
2 Tablespoons Worcestershire sauce
1-2 Tablespoons minced garlic
1 Tablespoon roasted Cumin
2 Tablespoons Sriracha (rooster) hot sauce
2-3 Bay leaves
1/2 Cup Dry Sherry
2 Tablespoons Olive Oil
2 cups uncooked white rice
Directions:
In a large heavy pot or dutch oven, heat the Olive Oil until hot, and brown the sausage for a few minutes, then add the drained canned chicken and let it mix with the sausage flavors. When lightly browned (about 7-8 minutes), pour into a bowl to add back in later.
Add the bacon to the pot, and fry until brown and crispy. Put the crisped bacon in the bowl with the sausage, and pour off and reserve the bacon fat.
Return 2-3 Tablespoons of the bacon fat to the pot, and allow to heat until hot. Add the diced onion, celery, and bell peppers. Saute until onions begin to turn translucent. Add the minced garlic, and continue to saute for another 3-5 minutes until garlic is cooked, but not toasted.
Add the Dry Sherry, and stir things about to make sure you pick up all the browned bits from the earlier cooking of the sausage and bacon (deglaze the pot). Add the remaining ingredients except the rice, including the meat reserved in the bowl.
Allow to come to a rolling boil, stirring occasionally. Add the uncooked rice, stir, and cover.
Reduce heat and let it all slow down to a simmering mixture, stirring occasionally. Ready to eat when the rice is tender (about 20-25 minutes).
OPTIONAL: If you wish to have shrimp with your Jambalaya, stir in 1/2 to 1 lb of cooked salad shrimp just as rice is ready and allow to heat for a minute or two prior to serving. The shrimp barely needs the time of setting out the bowls to serve the Jambalaya in, to warm through. Too much heating will make it shrink and get tough.
OPTIONAL: Add 1/2 lb of diced frozen Okra when adding all the other ingredients after sauteing the vegetables. Let the Okra boil in with all the rest while the rice is cooking.
OPTIONAL: Serve with hot sauce and a bowl of file powder to thicken and flavor it on the side.
Last edited on Wed May 21st, 2014 08:03 pm by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Thu May 22nd, 2014 01:45 pm |
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2nd Post |
boojum
boojum
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But be careful not to eat it to fast, you have to let it cool so you don't burn the top of your mouth, like I did....
Boojum the brown bunny
P.S. But it tasted so GOOOOOOD!
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| Posted: Thu Jun 12th, 2014 12:51 am |
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3rd Post |
Vargr
Vargr
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Made another batch of the Jambalaya this evening. Didn't have a country-style pork rib, so substituted a large, thick ham steak (about a pound). Also added a pound a decent sized cooked shrimp, just before serving.
Wuff also cut the rice back to exactly 2 cups (uncooked). Added a little more cayenne and Sriracha sauce, and a tablespoon of dried Ancho pepper powder.
Dang! This was delicious once again! A wee bit more "peppery" this time, and cutting the rice made it juicier, but still not soupy. As it rests, now that we're finished eating tonight, the rice is soaking up even more liquid, but I think the "saucier" version is a better dish.
We'll be eating it at work, and freezing some for future meals. And giving a bit away. Can't get over just how good this is, and how easy to make despite the number of ingredients.
It really comes down to: Chop things up. Fry a few items. Dump it all in a pot. Heat. Enjoy! Very simple, actually. As long as wuff keeps a list of everything to pour in. 
Two successes, so it wasn't a fluke. Try it - you'll like it!
Once again, a FANTASTIC dish!
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We grow not old, so long as we continue to chase our dreams.
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